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Crescent Carrots with Bacon and Egg Salad

  • Writer: Suzanne Clark
    Suzanne Clark
  • Mar 21, 2016
  • 1 min read

It’s that time of year again; Easter is on its way! Peter Cottontail is getting ready to hop down the bunny trail and this year he will have a special treat waiting for him.

Every year I’m left with beautifully colored Easter eggs, and nothing inspiring to do with them. I usually make deviled eggs for Easter dinner with my bounty of boiled eggs. But seriously, how many years can I serve the same recipe? This year I will be serving these adorable little carrots filled with a delicious bacon and egg combo with an extra rich and creamy salad dressing made with Challenge Cream Cheese.

These carrots will be the highlight of my Easter buffet. They are fun to make, and a great way to get the kids involved in the holiday fun. The best part is I can make them the day before and assemble them when I am ready to serve dinner. Not even the pickiest of bunnies will be able to resist these carrots! Click here for the complete recipe


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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